Stuffed tenderloin of Hampshire pork

This recipe was taken from Hampshire Fare’s Let’s Cook Local recipe booklet, sponsored by The Southern Co-operative and fit2cook. To download a copy visit

This recipe comes from Hampshire Fare’s Let’s Cook Local booklet and was created by Eloise of Wavell School in Farnborough. Nick Page of Berry Bros. and Rudd’s wine clearance shop in Basingstoke picks three wines to match


300g Newlyns Farm pork tenderloin4 slices Parma hamStuffing:2 tbsp olive oil4 fresh medium figs, chopped1 lime, juice and zest1 tsp oregano, finely chopped50g breadcrumbsSauce:2 shallots finely chopped25g butter75ml vegetable stock150ml Hill Farm Bramley apple juice


Preheat oven to 200�C / Gas Mark 6

1. To make the stuffing, heat 1 tbsp oil in a shallow pan and add chopped figs, lime zest and 1 tbsp lime juice. Stir in the breadcrumbs and oregano and cook until breadcrumbs absorb the liquid. Cool. Trim the pork, make a hole through the centre, and fill with the stuffing, season with salt and pepper.2. Heat the remaining oil in a shallow frying pan and sear the pork until brown all over. Remove from the pan and leave to cool. Wrap the Parma ham around the pork, secure with cocktail sticks and wrap in tin foil. Place on a baking tray and cook for 15 – 20 minutes until juices run clear.3. To make the sauce, melt the butter, sweat the shallots for 2 minutes, add the stock and apple juice and simmer for 3 – 5 minutes. Check the seasoning.4. To serve, slice the pork fillet thickly and lay on a bed of cooked seasonal vegetables. Pour the sauce around the vegetables. Garnish with watercress.